From about every November 1st until about January 1st something magical happens in dairy departments across the nation. It's eggnog season!!1 Eggnog is so freaking awesome. I love the texture. I love the taste. And I even love the after taste. And I also love the taste when you burp some up and you can taste it again! Sweet Jesus, it's that good.

I feel sorry for those of you who can't eat or don't like eggs. You're missing out on all the rich and creamy deliciousness. Last year (in 2006 at the time of this writing) I was in Osaka, Japan, where they don't have eggnog. I looked up a recipe on the internet and made my own. It came out delicious. Proud of myself, I brought some in for my coworkers to try. Everyone who tried it immediately thanked me for being the cooking God that I am and bringing them the best eggnog they've ever had.

Here's my recipe:

Step one: Get a BIG blender.

Step two: Crack about four eggs. You only need the yellow bits from three of them and then whole egg from one of them. Be careful when separating the yellow from the rest of the gloop in the egg. You can crack over a bowl, drain the clear gloop then drop the yellow into the blender.

Step three: blend the yellows for a little bit.

Step four: Put about 100ml of white sugar and 100ml of brown sugar into the blender. Blend some more.

Step five: Put a teaspoon of vanilla flavoring into the blender. Then put a few more drops in for good measure.

Step six: Put a couple of good shakes of nutmeg into the blender. Add one more shake for good measure. Blend a little more.

Step seven: Dump 1 cup of milk into the blender.

Step eight: Dump 2 little cartons of heavy whipping cream into the blender. Blend more. (Make sure the top is on when you blend.)

Step nine: Put in some Meyer's Dark Rum into the eggnog, maybe a shot and a half or less. Blend.

Step ten: Blend more. Put the entire blender glass into the fridge and wait a few hours.

Step eleven (optional): Blend again before serving.

Step twelve: Drink and be merry.

Step thirteen: Tell everyone where you got this recipe from.